Did SWAY LOUNGE pass their NYC health inspection on November 4, 2017?

SWAY LOUNGE underwent inspection on November 4, 2017 with a score of 15 points. The inspection found 2 violation(s).

What critical violations did SWAY LOUNGE have?

SWAY LOUNGE had 2 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.

What does violation code 06C mean in NYC restaurant inspections?

NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants

SWAY LOUNGE

SCORE: 15 POINTS

Saturday, November 4, 2017

Overview

SWAY LOUNGE in SoHo Little Italy Hudson Square underwent a NYC health inspection on November 4, 2017 and scored 15 points. The inspection found 2 violations, including 2 critical.

Address

305 SPRING STREET

Manhattan, NY 10013

Cuisine

American

Inspection Type

Cycle Inspection / Initial Inspection

Violations

2 total

⚠ 2 critical

Facility History

3 inspections

Violations Cited

⚠ CRITICAL 08A

Facility Not Free from Harborage Conditions

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

⚠️ Why This Matters

PEST ATTRACTION: Harborage conditions support pest infestations. Gaps allow entry of rodents carrying 35+ diseases. Standing water breeds flies that spread 100+ pathogens. Clutter provides nesting for pests. Creates ongoing contamination risk.

📋 Code Requirements

Eliminate ALL harborage conditions: Seal cracks/holes (1/4 inch for mice, 1/2 inch for rats), Fix leaking pipes, Remove clutter/unused equipment, Eliminate standing water, Clean grease accumulation, Maintain 6 inches clearance from walls, Remove cardboard storage.

CDC Risk Factor: Environmental Contamination

NYC Health Code Article 81, Section 81.17

📖 NYC Health Code 📚 FDA Food Code 🎓 CDC Info

⚠ CRITICAL 06C

Food not protected from contamination

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

⚠️ Why This Matters

Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants

📋 Code Requirements

Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards

CDC Risk Factor: Contaminated Equipment/Protection from Contamination

NYC Health Code Article 81, Section 81.09

📖 NYC Health Code 📚 FDA Food Code 🎓 CDC Info

Inspector's Action:

Violations were cited in the following area(s).

View Facility Profile →

SWAY LOUNGE — Inspection Questions

Did SWAY LOUNGE pass their NYC health inspection on November 4, 2017?: SWAY LOUNGE underwent inspection on November 4, 2017 with a score of 15 points. The inspection found 2 violation(s).
What critical violations did SWAY LOUNGE have?: SWAY LOUNGE had 2 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
What does violation code 08A mean in NYC restaurant inspections?: NYC violation 08A (Facility Not Free from Harborage Conditions) is a major violation. Conditions exist that attract or allow pests to harbor in establishment. PEST ATTRACTION: Harborage conditions support pest infestations. Gaps allow entry of rodents carrying 35+ diseases. Standing water breeds flies that spread 100+ pathogens. Clutter provides nesting for pests. Creates ongoing contamination risk.
What does violation code 06C mean in NYC restaurant inspections?: NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants